The potatoes, usually smaller ones, are first skinned anddeep fried.[5] Kashmiri dum aloo sauce is made with yogurt orkhoya, and often includes a cashew nut paste.[5] The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions.[6] Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, are added to the sauce.[7][8] The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.[9][10] Dum aloo is often paired and served with naan.[6]
^Stone, Martha (2015).Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies. CreateSpace Independent Publishing Platform.ISBN9781506142395.
